Sunday, June 8, 2008


Recipe by:meedo


450g Vermicelli Pasta.
1 cup sugar.
2 to 3 teaspoons ground cardamom.
3 tablespoons rose water.
1 tablespoon butter or oil + 1 tablespoon oil to add in boiling water.
Pinch of saffron.

1)Place the pasta on oven trays under the broiler until golden brown.


2)Cook the pasta in 3 litters of boiling water +1 tablespoon oil for 3 minutes, drain and sit a side.


3)In large pan mix butter, sugar, cardamom, saffron, rose water, stir in a medium heat.



4)Add the pasta, stir to combine, let it cook on a very low heat for 1/2 hour.


5)serve it hot or warm.



meeso said...

Meedo, I do believe this will be the first recipe I try of yours... It sounds too good not to try, AND easy!

culinarytravelsofakitchengoddess said...

Oh that looks sinfully good :)

Cynthia said...

This is very interesting, the way you make yours dry.

We make a similar dish only it is wet and soupy, from the milk added. Makes me crave some right now :)

Fearless Kitchen said...

This is really interesting, and I'd bet it tastes great. I guess I'm just not used to seeing pasta used in a sweet recipe!

Jeena said...

This looks a real easy treat to cook. I have never seen vermicelli cooked in this way before. The flavours sound perfect. Delicious. :-)

Mona said...

We usually prepare this dish and it is a favorite in my house. I will try your version this time, thnx for sharing the recipe!

L_Oman said...

We do the same thing over here, but it's called 'saweeya'. It is divine with a cup of strong kahwa (coffee) or some tea with milk. Yuuuuuumo! :)

Shubha Ravikoti said...

THis looks awesome Meedo..:) Loved it it seems so simply and nice...:) will surely try it out!

umzacharia said...

hey, i just made some the other day :) i'll have to try your version. i brown the pasta in oil like you do before adding rice to it. do you do yours with eggs and if you do what is your version?

salams and keep cool :)

[eatingclub] vancouver || js said...

Such an interesting dish.

I'm travelling through your blog and enjoying your posts very much.

Anonymous said...

My mom is egyptian and made this for us all the time. Like cynthia, our version was wetter soupier.. Yummmy

Arabic Bites said...

Do try this recipe I'm sure you will love it.

Plus so delicious & so easy to make ;)

We also make a similar dish to what you said with milk & it's like a pudding.
we called it "Shairia Bil Halib".

Fearless Kitchen,
It tastes so great,you should give it a try.

Thank you for your comment.

You're so welcome,& thank you for stopping by.

Glad to hear someone from the gulf,we also have some part of Saudi Arabia called it "soya"it's similar in arabic,the different only in the accent between Gulf regions.

Thank you,do try it & don't forget to tell me about the result,

hey,we brown the pasta for the rice especially when we cook Egyptian rice.
sometime we make Balalit with eggs.
just before serving fry the egg sprinkle the top with ground cardamom, saffron & sugar then serve it over the Balalit.

Thank you & keep visiting ;)

you mean the pudding,we called it in arabic "Shairia Bil Halib".
I know it's soo Yummmy.
Thank you for stopping by.

zainab :)

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